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Five Star Egg Salad
Five Star Egg Salad
In celebration of the new Dinner by Design collaboration with Cooking Light Magazine beginning this May. A great way to use Easter Eggs. To lighten this egg salad, yolks from two of the eight eggs are removed. A touch of lemon rind and sour cream add a piquant edge.
Ingredients
1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 (1 1/2-ounce) sandwich bread, toasted
(optional) 4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves
Directions
Combine first 6 ingredients in a medium bowl, stirring well.
Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces optional, 2 tomato slices, 1 lettuce leaf, and 1 bread slice.
From Cooking Light Magazine
Copyright © 2008, WXIN
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